Step 1

Add tapioca flour, blanched almond flour, baking soda, sea salt, garlic powder and black pepper to a mixing bowl and whisk until well combined and all lumps are removed.

Step 2

Add egg and beer and whisk until batter resembles a thick pancake batter. Add fish strips to batter and coat all over.

Step 3

Heat a skillet to low medium heat and add 3/4 inch of sunflower oil.

Step 4

Line a plate with paper towels and set aside.

Step 5

When oil is hot, gently drop in fish nuggets onto skillet one by one allowing 2 inches between each nugget. Batter will slightly expand.

Step 6

When fish is golden brown, about 1 minute, flip over.

Step 7

When bottom is golden brown and crispy, place on paper towels to drain.

Step 8

Repeat with remaining fish.

Step 9

Serve immediately with lemon wedges and ketchup.